Nothing says summer better than coconut lime ceviche! This gluten-free appetizer is light and full of fresh ingredients like shrimp, avocado, cilantro, tomato, onion, and jalapeño. Marinated in a coconut lime sauce, it’s the perfect gluten-free appetizer for almost any summertime occasion!
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Coconut Lime Ceviche Recipe
I love to kick back in the summer with a cold drink, like a La Croix Paloma, and a light appetizer made with fresh ingredients – like ceviche! Traditional ceviche is a seafood dish that’s commonly made with raw fish that is then cured in citrus juices and then enhanced with fresh ingredients like onion, tomato, and avocado.
For this coconut lime ceviche recipe, we’ll be using precooked shrimp to recreate this traditional dish. With its light ingredients it’s the perfect summertime dish for any pool party, BBQ, or just dining al fresco!
Ingredients for coconut lime ceviche
- 12 oz pre-cooked large shrimp – thawed
- 2 Tbsp. Olive Tree Persian Lime Olive Oil
- 1/2 Tbsp. Olive Tree White Coconut Balsamic Vinegar
- 1 tsp. salt
- 1/4 tsp. tabasco sauce
- 1 Tbsp. lemon juice
- 1 jalapeño – chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped cherry tomatoes
- 1 avocado – cubed
- 1/4 cup chopped cilantro
- Tortilla chips
How to make coconut lime ceviche
- Thaw the pre-cooked shrimp, then cut into bite-sized pieces and place into a large mixing bowl. Add the olive oil, vinegar, salt, Tabasco, lemon juice, red onion, jalapeño, and tomato to the bowl and stir to combine.
- Cover the bowl and refrigerate for at least 30 minutes.
- When ready to serve, remove from refrigerator. Add the cubed avocado, chopped cilantro – stir to combine, then serve with tortilla chips.
Ceviche FAQs
Yes! Some of the ingredients, like the avocado may brown, but if refrigerated in an air-tight container the coconut lime ceviche will last up to three days.
Ceviche is great on its own as an appetizer served with tortilla chips, or it can be served with grilled Mahi Mahi or other seafood dishes for
This recipe
As advocates for intuitive eating, we don’t mark any foods as good or bad. With that being said, the nutritional value of ceviche depends on the particular recipe, as there are many variations and it all comes down to the ingredients added, including any marinades.
The fresh ingredients are great sources of vitamins and minerals, and we encourage you to review the nutritional information included in the recipe card to determine what is best for you.
Recommended Kitchen Tools
Wanderlust and Wellness
Enjoy these recipes with your ceviche!
- La Croix Paloma
- Chipotle Shrimp Guacamole
- Fruit Salsa with Gluten-Free Cinnamon Chips
- Easy Berry Mojito
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Coconut Lime Ceviche
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Coconut Lime Ceviche
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 1x
Print Recipe
Pin RecipeDescription
Nothing says summer better than coconut lime ceviche – a light, fresh, gluten-free appetizer perfect for any summertime meal!
Ingredients
- 12 oz pre-cooked large shrimp – thawed
- 2 Tbsp. Olive Tree Persian Lime Olive Oil
- 1/2 Tbsp. Olive Tree White Coconut Balsamic Vinegar
- 1 tsp. salt
- 1/4 tsp. tabasco sauce
- 1 Tbsp. lemon juice
- 1 jalapeño – chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped cherry tomatoes
- 1 avocado – cubed
- 1/4 cup chopped cilantro
- Tortilla chips
Instructions
- Thaw the pre-cooked shrimp, then cut into bite-sized pieces and place into a large mixing bowl.
- Add the olive oil, vinegar, salt, Tabasco, lemon juice, red onion, jalapeño, and tomato to the bowl and stir to combine.
- Cover the bowl and refrigerate for at least 30 minutes.
- When ready to serve, remove from refrigerator. Add the cubed avocado, chopped cilantro – stir to combine, then serve with tortilla chips.
Notes
- Add additional vegetables, if preferred.
- Do not substitute with regular olive oil or vinegar.
- For less heat, omit the Tabasco sauce.
- Nutritional Disclaimer
- Category: appetizer
- Cuisine: Spanish
Keywords: ceviche, coconut lime ceviche, gluten-free appetizer
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